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本试验以‘郑州三号’西瓜[Citurllus lanatus(Thunb.)Matsum and Nakai]为试材,研究了西瓜果实发育过程中淀粉酶、转化酶、磷酸化酶活性的变化与糖分转化的关系及其甜度的增长规律。试验结果表明,果实发育前期水解酶类活性高,糖分转化以水解活动为主,还原糖大量累积;后期磷酸化酶活性高,以蔗糖合成活动为主,蔗糖含量迅速增加。在西瓜甜度变化中,果糖对甜度的效应非常显著,尤其发育前期果糖含量的迅速增加对提高生理成熟以前果实的甜度非常重要。这一论点为寻求西瓜育种新途径提出了新见解。
In the present study, we investigated the relationship between the changes of amylase, invertase and phosphorylase activities and carbohydrate conversion in the development of watermelon fruit during the development of ’Citriclus lanatus (Thunb.) Matsum and Nakai’ Sweetness of the law of growth. The results showed that the activity of hydrolytic enzymes was high in the early stage of fruit development, the transformation of sugars mainly hydrolyzed, and the accumulation of reducing sugars was abundant. The activity of phosphorylase was high in the late stage, and sucrose synthesis activity was the main activity. The sucrose content increased rapidly. In the changes of watermelon sweetness, the effect of fructose on sweetness is very significant, especially the rapid increase of pre-developmental fructose is very important to improve the sweetness of the fruit before physiological ripening. This argument provides new insights into the new ways of watermelon breeding.